Plus: sweet corn, green beans, green peppers, and potatoes, and a variety of summer produce.

   Honeycrisp apples were developed by horticulturalists at the University of Minnesota who crossbred Macoun apples with Honeygolds and Keepsakes to create a variety with cells that are twice the size of cells in normal apples. That's why they burst with juice when you bite them: because big cells hold more juice than small ones do. This variety hit the market in 1991, but it has become popular only since the patent on the cultivar expired in 2008, after netting more than $10 million for its inventors and the university.

   "Honeycrisps seem to inspire a devotion bordering on obsession from eaters who prize their sweet taste and distinct juiciness and snap," writes Elizabeth Gunnison Dunn in the food blog Eat Like a Man. "It's what fruit folk call a great hand apple: phenomenal for biting into raw. This explosive crunchiness isn't simply a product of better freshness or farming practices - it's an actual genetic variation.

   [The high] cost of Honeycrisps today is essentially a straight-up supply and demand story. After almost two decades of slow, steady growth, interest in Honeycrisps has skyrocketed in the past few years as consumers began to discover the apple in droves. But production can't just turn on the dime. From the time an apple tree is planted, it takes at least five to six years for it to produce fruit in commercial quantities. As demand has peaked in recent years, supply has lagged behind, sending prices up."

--they fight colds because they're high in vitamins A and C

--they lower your blood pressure because they're high in potassium

--they flip all the switches that make you feel full

--you can live on them for extended periods if you have to

 We're offering tomatillos as a bonus in the market this week, and because this cousin of the gooseberry isn't as familiar to many of us as its more common relative, the tomato, we've included a suggestion for use. Note that ripe tomatillos will keep in a sealed bag in the refrigerator for a couple of weeks. Remove the husks before eating or storing.